Recipe - Wild Mushroom And Salsify Phyllo Purse With Tarragon Jus

1 tablespoon Finely chopped fresh garlic
1 tablespoon Finely chopped fresh
shallots
1 cup Sliced Cremini mushrooms
1 cup Sliced white button
mushrooms
1 cup Sliced Shiitake mushrooms;
stem removed
1 cup Sliced Portobello mushrooms;
stem removed
One fourth cup Dry white wine
One fourth cup Lowsodium chicken broth
One half cup Salsify; peeled and minced
1 tablespoon Medium chopped tarragon
1 tablespoon Finely chopped fresh parsley
One fourth cup Chopped scallions
4 Sheets phyllo dough and
water to brush on
; dough
2 cup Sodiumfree beef broth
1 teaspoon Minced garlic
1 teaspoon Finely chopped shallots
One fourth cup Fresh tarragon leaves
1 tablespoon Cornstarch
1 tablespoon Dry white wine

In a large saute pan saute sprayed with a nonstick spray, add garlic and
shallots and cook for 30 seconds to 1 minute.

Add all the cut or sliced up mushrooms and saute for an additional 2 to 3 minutes or
until there is no liquid in the bottom of the pan. Deglaze the pan with 1/4
cup of white wine. Add chicken stock, salsify, tarragon, parsley and
scallions.

Continue to cook over high heat until most or all of the liquid has
evaporated.

Remove from heat and allow to cool.

On a large flat surface. Lay one sheet of phyllo dough and brush lightly
with water and repeat steps until all four sheets are on top of each other.

Cut phyllo sheets into 6 equal square and place in the center of each
square One fourth cup of mushroom mixture. With each square, pull the four corners
together and seal in mushroom contents to resemble a purse.

Place 6 purses on a nonstick cookie and bake in a preheated 400 degree
oven for 1015 minutes or until golden brown.

Place in small pan, beef broth, 1 teaspoon of minced garlic and 1 teaspoon
of finely minced shallots and bring to a boil. Add the One fourth cup freshly
chopped tarragon. Combine cornstarch with 1 tablespoon of white wine and
add cornstarch mixture to boiling stock to thicken. Continue to simmer for
an additional 5 minutes. Allowing sauce to thicken.

To serve, ladle 4 ounces of tarragon jus on the bottom of a large serving
bowl and top with phyllo purse. Serve immediately.

S: 6